Date: 20 Aug 2015 Author: Jacqui Categories: Desserts, Food, Sweets & Treats 0


Can it possibly be easier to make such deliciously wicked brownies? So fudgy and moist … and what’s better than a lovely dollop of vanilla ice-cream on top? Makes a quick and easy last minute dessert too!


  • 156g butter
  • 250g sugar
  • 90g unsweetened gluten free cocoa powder
  • Pinch salt
  • 1tsp gluten free baking powder
  • 1 tsp vanilla extract
  • 2 large eggs, beaten
  • 55g Gluten Free Agluten Mix per Dolci
  • 70g chocolate chips


Preheat oven to 160C.  Line a 20cm square baking dish with foil. Set aside.

Melt the butter in the microwave and whilst still hot, add the sugar, cocoa powder, vanilla and salt. Stir well until all the ingredients are thoroughly combined. Leave to cool.

Add the eggs, mixing vigorously with a wooden spoon. Mixture should look thick and shiny.  Now add the flour and mix well until all the flour is incorporated in the mix. Finally add the chocolate chips, stirring them in. Pour the batter evenly in the lined baking dish.

Bake for about 25 to 30 minutes or until a skewer comes out clean when inserted in the centre. Leave to cool, then take out the brownies by lifting the edges of the foil. Transfer to a chopping board and slice into squares.

Serve on their own or with some vanilla ice cream.


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